Cheese Apple Cake with Currants

Ingredients

• 3 eggs
• 100 g Soft Butter
• 120 g raw cane sugar
• 0.5 tsp vanilla powder
• 3 Tbsp apple juice
• 2 tsp grated lemon zest
• 80 g spelt grits
• 1 packet baking powder
• 1 packet vanilla pudding powder (for 500 ml liquid)
• 750 g low-fat quark
• 200 ml whipping cream
• 1 pinch salt
• 6 Apples
• 200 g currants
• 1 tsp powdered sugar from raw cane sugar

Instructions

1. 1.

   Separate the eggs. Beat the butter until fluffy. Stir in raw cane sugar, vanilla powder, apple juice and lemon zest, then fold in the yolks one at a time.

2. 2.

   Stir the grits with baking and pudding powders into the yolk mixture. Fold in portions of quark and cream, beat the whites with salt to stiff peaks and fold them in as well. Strip the stems from the currants, rinse, dry with paper towels, mix into the batter and pour everything into a greased springform pan, smoothing the top.

3. 3.

   Wash, peel and core the apples. Press them into the cheese mixture and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 60–70 minutes. If desired, cover the cake with foil 30 minutes before the end to prevent over‑browning.

4. 4.

   Let the finished cake sit in the turned-off oven for another 10 minutes. Remove and let cool in the pan.

5. 5.

   Before serving garnish with currants if desired and dust with powdered sugar.